Skillet strata with sausage and Gruyère from The America's Test Kitchen Quick Family Cookbook (page 296) by America's Test Kitchen Editors

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Notes about this recipe

  • MollyB on October 18, 2021

    I liked the skillet technique for this, that lets you make this for immediate consumption rather than having to plan to make it the night before. I think I'll use the general recipe in the future but vary the fillings. I think this sausage one would have been better with some spinach or mushrooms, or maybe a lively sausage like chorizo or linguica.

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